Bulgogi lettuce wraps

Ingredients for marinade  

  • 2 large cloves garlic, minced
  • 1 tablespoon finely grated ginger
  • 3 tablespoons soy sauce
  • 2 tablespoons light brown sugar
  • 3 tablespoons Japanese rice wine (mirin)
  • 1 tablespoon toasted sesame oil
  • 3 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds, plus more for garnish
  • Sea salt and freshly ground pepper
  • 1 pound New York strip or rib eye steak, very thinly sliced
  • 2 tablespoons vegetable oil, for brushing grill grates

Ingredients for garnish

  • 8 to 10 Bibb lettuce leaves
  • Gochujang
  • 1 Asian pear, julienned
  • 1 carrot, julienned
  • Kimchee
  • Cilantro leaves

Marinade

  1. In a medium bowl: add garlic, ginger, soy sauce, sugar, mirin, sesame oil, green onions, sesame seeds, and pepper. Whisk to combine.
  2. Add beef slices and toss well.
  3. Cover, and refrigerate for 30mn to 1h to marinate.

Grilling

  1. Remove meat from marinate, and drain well in a fine-mesh strainer, discard the marinade.
  2. Heat a grill or preheat a grill pan over medium-heat.
  3. Add oil and swirl to coat. Working in batches, add meat and cook until browned, 1 to 2 mn per side.
  4. Using tongs, transfer beef to a serving plate and garnish with sesame seeds.
  5. To serve, place 2-3 strips in a lettuce leaf and garnish with Gochujang. Add pears, carrots, kimchi, and cilantro. Enjoy!